Squash Casserole {Dairy Free}

When I first published this recipe, it was laden with cheese. I altered the ingredients to accommodate my new dietary needs (I explain more here) and transformed this recipe into a deliciously dairy free side dish!

Squash Casserole {Dairy Free}
Yield: about 8 side dish servings

Ingredients

• 1 lb yellow squash (2-3 medium) - peeled, seeded, chopped
• 1 large (or 2 small) yellow onion, chopped
• 1 tsp minced garlic (fresh, not dried)
• 1/2 cup mayonnaise
• 2 eggs, room temperature
• 1/2 cup Daiya cheddar style shreds
• 1/4 cup nutritional yeast
• 1/4 tsp salt
• 1 tsp dried parsley

Directions

1. Steam squash, onion, and garlic in slow cooker on low for 6-8 hours, or until tender. Drain off excess liquid. Use immersion blender to desired smooth, or chunky, consistency.
2. Preheat oven to 350°F. Grease casserole dish with nonstick cooking spray; set aside.
3. Stir mayonnaise into squash mixture. Beat eggs and slowly whisk into squash mixture. Stir in cheddar shreds, nutritional yeast, and salt until evenly distributed.
4. Pour into greased casserole dish. Sprinkle top with parsley.
5. Bake 35 minutes, or until top turns golden brown. Serve hot from the oven and enjoy!

Note

• Zucchini can be used in place of yellow squash, or try a combination of the two! Acorn squash also works well. Really, any savory squash will do!

Recipe adapted from Genius Kitchen.

Stuffed Acorn Squash

If you're looking for a meal that will warm you up both inside and out, you've come to the right place! Cooler weather outside means it's okay to turn your oven on for the afternoon to heat up your house while at the same time taking advantage of that bountiful harvest of squash you grew in your garden over the summer for a hearty, satisfying dinner.

Stuffed Acorn Squash
Yield: 6 servings

Ingredients

• 3 acorn squash
• 1 lb mild Italian ground sausage
• 1 large onion, chopped
• 1 bell pepper, chopped (any color will work, red used here)
• 5 cloves garlic, minced
• 1 cup shredded cheese (any kind you like, Mexican blend used here)

Directions

1. Preheat oven to 350°F. Line baking sheet with foil.
2. Cut each acorn squash in half and scoop out seedy inside. Place on baking sheet with inside facing up and skin side facing down. If squash halves won't lie flat, slice off a small piece of squash skin on underside to level it. Pierce inside flesh with fork. Lightly coat squash with nonstick cooking spray and tent with foil. Roast in oven for 80 minutes, until flesh is fork tender.
3. While squash is roasting, brown sausage on stove top over medium heat. Once sausage is no longer pink, add onion, pepper, and garlic. Cook until vegetables are translucent.
4. When squash is ready, remove foil tent and discard. Spoon sausage mixture into cavity of each squash half. Sprinkle with cheese. Return to oven for 15 minutes, until cheese is melted and turns golden brown.
5. Serve warm from the oven. All you need is a spoon!

Casserole Option

1. Follow steps 1-3 as stated above.
2. Once squash is tender, scoop flesh into large bowl and use potato masher to reach smooth consistency.
3. Grease 9x13 pan with nonstick cooking spray. Spoon squash into prepared pan; level with spatula. Spoon sausage mixture on top of squash layer. Sprinkle with cheese.
4. Cook in 350°F oven for 25-30 minutes, or until cheese is melted and begins to brown.